Omega-3s Are Secret To Dieting With Lots Of Fat

Cookbook Look

In a world filled with no-fat alternatives, Ann Louise Gittleman seems to speak blasphemy. This newly-released cookbook is the companion to her best-selling book "Eat Fat, Lose Weight."

Gittleman is a proponent of Omega-3 fatty acids, and uses flaxseed in just about everything. "Besides having an extremely high omega-3 content, flaxseed is also rich in dietary fiber and lignans," she says. So stock up on flax oil and flax flour.

The recipes are healthy, though, and filling. For those on the go, a quick blender breakfast is the Berry-Nut Smoothie made with blueberries, strawberries, plain yogurt, flax oil, almond butter and whey protein powder.

The secret to many of the salads and main dishes is the unique mix of fresh herbs and spices. How many ways are there to prepare salmon? Consider any one of the nine offered, from Salmon Kebobs to Sassy Salmon Burgers. And scattered throughout are variations on traditional recipes. For example, Seaside Deviled Eggs include white tuna, capers and fresh chives in the egg filling. Gittleman offers 10 different salad dressings as toppers for the many salads. From Lime-Cilantro Vinaigrette to Balsamic-Hazelnut Dressings, taste buds are in for a different experience.

Here's a chicken salad recipe bursting with flavor.

HERB-SCENTED CHICKEN SALAD DELUXE

2 boneless chicken breasts, cut into strips

2-3 tablespoons white wine

1 tablespoon extra-virgin olive oil

4 garlic cloves, pressed

1 teaspoon fresh oregano, chopped

1 teaspoon fresh basil, chopped

1 teaspoon fresh marjoram, chopped

salt and pepper

1-1 1/2 large bunches red leaf lettuce, gently torn into small pieces

2-3 tomatoes, sliced

1/3 cup carrot, coarsely grated

1 large green bell pepper, chopped

1 yellow or orange bell pepper, chopped

3 celery stalks, chopped

1 white onion, chopped

3/4 cup mushrooms, chopped

1/3 cup black olives, chopped

1 avocado, sliced

7 1/2 ounces garbanzo beans (1/2 can)

1/4 cup walnuts, chopped

1) Marinate cut-up chicken breasts in wine and set in refrigerator, either while chopping other ingredients or overnight.

2) Pour olive oil into skillet and warm, then toss in garlic.

3) Turn up heat and add chicken breasts, brown on all sides. Reduce heat and sprinkle chicken with seasonings. Cook until done.

4) Meanwhile, place lettuce and remaining ingredients into a large salad bowl and toss.